If you’ve ever dreamed of combining the tangy zest of citrus with the comforting warmth of freshly baked rolls, then you’re going to absolutely love this Key Lime Pie Rolls with Graham Cracker Crust Delight Recipe. Imagine tender, cinnamon-kissed rolls swirled with luscious key lime pie filling, all nestled atop a crunchy graham cracker crust that adds just the right amount of sweet texture. The bright citrus flavor dances on your tongue, perfectly balanced by the rich cream cheese frosting, making this dessert the ultimate showstopper for brunches, gatherings, or any special occasion when you want to wow your guests with something unexpected and delightful.
Ingredients You’ll Need
To make these Key Lime Pie Rolls truly sing, the ingredient list includes simple yet powerful staples that each play a crucial role in texture, flavor, and that irresistible aroma. From the tangy key lime juice to the soft, buttery dough and the crunchy graham cracker crust, every element works together to create a harmonious flavor explosion in every bite.
- Sweetened condensed milk: Gives the filling its creamy, sweet base with a luscious texture.
- Egg yolks: Provide richness and help thicken the key lime pie filling.
- Key lime juice: Delivers that signature tangy brightness central to the dish.
- Lime zest: Adds vibrant citrus oils for extra flavor depth.
- Fine sea salt: Enhances sweetness and balances flavors perfectly.
- Brown sugar: Offers a warm caramel note in the cinnamon filling.
- Unsalted butter: Used in both dough and filling for richness and tenderness.
- Ground cinnamon: Warms up the rolls with fragrant spice.
- Crushed graham cracker crumbs: Provide the delightful crust crunch and texture contrast.
- Water and bread flour: Essential for making the tangzhong, which keeps the rolls moist.
- Granulated sugar: Sweetens the dough just right.
- Instant yeast: Makes the dough rise beautifully fluffy and soft.
- Heavy cream and whole milk: Add richness and moisture to the dough.
- Large egg: Binds ingredients and enriches the dough.
- Vanilla bean paste: Boosts flavor complexity with delicate vanilla notes.
- Graham cracker sheets: Form the crunchy bottom layer in the pan.
- Cream cheese: Creates the tangy, smooth frosting that complements the citrus rolls.
- Powdered sugar: Sweetens and smooths the cream cheese frosting.
How to Make Key Lime Pie Rolls with Graham Cracker Crust Delight Recipe
Step 1: Craft the Tangy Key Lime Pie Filling
Begin by whisking together the sweetened condensed milk, egg yolks, fresh key lime juice and zest, along with a pinch of sea salt in a saucepan. Cook this mixture gently over medium-low heat, stirring constantly for about 9 to 12 minutes until it thickens to 175°F. This slow cooking process intensifies the flavor and ensures a silky, luscious filling. Once thickened, transfer it to a bowl and chill it in the refrigerator while you prepare the dough.
Step 2: Prepare the Tangzhong Starter for Ultra-Soft Rolls
The secret to these tender rolls lies in the tangzhong, a cooked flour-water paste that keeps bread irresistibly moist. Combine bread flour and water in a small saucepan and cook over medium heat, whisking constantly for 4 to 5 minutes until it thickens. Then, set it aside to cool while you move on to mixing the dough.
Step 3: Mix and Knead the Dough
In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and salt. Add the cream, milk, egg, vanilla bean paste, and the cooled tangzhong. Stir with the dough hook on low speed until the dough begins to form, about 2 minutes. Gradually add softened butter one tablespoon at a time while kneading for an additional 8 to 10 minutes until the dough is smooth and elastic. Shape it into a ball and allow it to rest for 30 minutes—this resting period helps develop great structure and rise.
Step 4: Prepare the Cinnamon Sugar Filling
While the dough rests, mix together the brown sugar, softened butter, and cinnamon until completely smooth. This filling offers a warm bed of cinnamon-spiced sweetness that will perfectly complement the citrus filling.
Step 5: Assemble the Graham Cracker Crusted Rolls
Line a 9×13-inch baking pan with parchment paper and cover the bottom with graham cracker sheets to start the delightful crust. Next, roll your dough out into a 15×21-inch rectangle. Spread the cinnamon sugar filling evenly over the dough, then layer the chilled key lime pie filling on top. Sprinkle crushed graham cracker crumbs generously over the filling for an added texture boost. Carefully cut the dough into twelve strips approximately 1 3/4 inches wide and roll each strip tightly. Place the rolls snugly into the prepared pan.
Step 6: Proof and Bake
Cover the pan and let the rolls rise in a warm spot for 1 to 2 hours until doubled in size. Preheat your oven to 325°F (162°C) and bake the rolls for 30 to 40 minutes until the internal temperature reaches 185°F. The result will be golden, fluffy rolls with a tantalizing crust underneath.
Step 7: Finish with Creamy Frosting and Garnish
Once the rolls have cooled slightly, whip together the cream cheese and powdered sugar until smooth and creamy. Gently fold in the remaining chilled key lime pie filling for an extra burst of citrus flavor in the frosting. Spoon this luscious frosting over the warm rolls and sprinkle with more crushed graham cracker crumbs for a perfect finish you won’t be able to resist.
How to Serve Key Lime Pie Rolls with Graham Cracker Crust Delight Recipe
Garnishes
A sprinkle of extra graham cracker crumbs and a few thin lime slices or zest curls brighten these rolls beautifully and add a fresh, decorative touch. A light dusting of powdered sugar can also elevate their visual appeal while balancing the tang with a hint of sweetness.
Side Dishes
Pair these vibrant Key Lime Pie Rolls with a cup of rich coffee or a lightly brewed green tea, which both complement and contrast the citrus notes. For brunch, adding fresh seasonal fruit or a dollop of homemade whipped cream makes for an indulgent yet balanced meal.
Creative Ways to Present
Serve the rolls individually on pretty dessert plates drizzled with a lime glaze for an elegant touch. Alternatively, offer them family-style in the pan so everyone can tear off their own, creating a cozy, communal experience that invites laughter and sharing.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Key Lime Pie Rolls tightly in plastic wrap or store in an airtight container to maintain moisture. Kept in the refrigerator, they stay fresh for 3 to 4 days, which means you can enjoy that citrusy goodness well beyond the first day.
Freezing
These rolls freeze wonderfully. To freeze, wrap each cooled roll individually in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 2 months. When you’re ready to indulge again, thaw overnight in the refrigerator for best results.
Reheating
To bring these frozen or refrigerated rolls back to life, warm them gently in a preheated oven at 300°F (150°C) for 10 to 15 minutes. Avoid microwaving for too long to preserve the soft, flaky texture and ensure the graham cracker crust remains deliciously crisp.
FAQs
Can I use regular lime juice instead of key lime juice?
While regular lime juice can work in a pinch, key lime juice has a unique, slightly sweeter and more floral flavor that truly defines this recipe’s character. Using key lime juice is highly recommended for the authentic taste and aroma.
What is tangzhong, and do I really need it?
Tangzhong is a cooked flour-water mixture that helps keep breads soft and moist for longer. It is especially beneficial in enriched doughs like these rolls, but you could experiment without it—just expect a slightly different texture.
Can I make the dough by hand without a stand mixer?
Absolutely! Mixing and kneading by hand just takes a bit more elbow grease. Use a sturdy wooden spoon and your hands to incorporate ingredients, then knead for about 10 to 15 minutes until the dough is smooth and elastic.
How important is it to use fresh lime zest?
Fresh lime zest adds an intense burst of aromatic oils that enhance the filling’s brightness. Pre-packaged or dried zest won’t achieve the same fresh and vibrant flavor, so zesting fresh limes is worth the effort.
Can I substitute the cream cheese frosting with whipped cream?
You can, but the cream cheese frosting adds tangy richness that matches the key lime filling perfectly. Whipped cream would be lighter and less tangy, changing the balance of flavors—it’s a great alternative if you prefer something less rich.
Final Thoughts
Once you make these Key Lime Pie Rolls with Graham Cracker Crust Delight Recipe, you’ll wonder how you ever lived without them. The marriage between zesty citrus, sweet cinnamon, and buttery dough is nothing short of magical. I encourage you to give this recipe a whirl and surprise your family or friends with a dessert that’s both innovative and utterly crave-worthy. Trust me, the joy on their faces when they take the first bite will be worth every bit of the effort!
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Key Lime Pie Rolls with Graham Cracker Crust Delight Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Key Lime Pie Rolls featuring a tangy key lime pie filling swirled in soft cinnamon rolls topped with a crunchy graham cracker crust. Combining creamy condensed milk custard with zesty lime and a buttery cinnamon sugar layer, these rolls offer a refreshing twist on classic cinnamon rolls, baked to golden perfection and finished with a tangy cream cheese frosting.
Ingredients
Key Lime Pie Filling
- 1 14-ounce can sweetened condensed milk
- 3 large egg yolks
- 1/2 cup key lime juice
- Zest of 2 key limes
- Pinch fine sea salt
Cinnamon Roll Dough and Filling
- 2/3 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature (for filling)
- 1 teaspoon ground cinnamon
- 1/4 cup crushed graham cracker crumbs (plus more for topping)
- 3/4 cup water
- 1/4 cup bread flour (for tangzhong)
- 3 2/3 cups bread flour (for dough)
- 1/3 cup granulated sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- 6 tablespoons unsalted butter, room temperature (for dough)
Frosting
- 4 ounces cream cheese, room temperature
- 1/4 cup powdered sugar
Additional
- 9–10 sheets of graham crackers
Instructions
- Make the Key Lime Pie Filling: In a saucepan, whisk together sweetened condensed milk, egg yolks, key lime juice, zest, and salt. Cook over medium-low heat, stirring constantly for 9 to 12 minutes until the mixture thickens and reaches 175°F (79°C). Pour into a bowl and chill in the refrigerator until ready for use.
- Prepare the Tangzhong: In a small saucepan, combine 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4 to 5 minutes until thickened into a pudding-like consistency. Remove from heat and set aside to cool.
- Make the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and salt. Add the cooled tangzhong, heavy cream, whole milk, egg, and vanilla bean paste. Mix on low speed for about 2 minutes until a rough dough forms.
- Knead Dough with Butter: Gradually add 6 tablespoons of softened unsalted butter, one tablespoon at a time, while mixing on low. Continue kneading for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. Shape dough into a ball and allow it to rest, covered, for 30 minutes.
- Prepare Cinnamon Sugar Filling: Combine brown sugar, 1/2 cup softened butter, and ground cinnamon in a bowl until smooth and well mixed.
- Prepare Baking Pan: Line a 9×13-inch baking pan with parchment paper and arrange 9 to 10 graham cracker sheets to cover the bottom evenly.
- Roll Out Dough and Add Fillings: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Evenly spread the cinnamon sugar filling over the dough, followed by the chilled key lime pie filling. Sprinkle crushed graham cracker crumbs on top to add texture.
- Shape Rolls: Cut the dough filled rectangle into twelve 1 3/4-inch strips. Roll each strip tightly into individual rolls and place them evenly in the prepared baking pan.
- Proof the Dough: Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 1 to 2 hours until doubled in size.
- Preheat and Bake: Preheat the oven to 325°F (162°C). Bake the rolls for 30 to 40 minutes, or until they have a golden brown color and an internal temperature of 185°F (85°C) is reached.
- Cool and Prepare Frosting: Allow rolls to cool slightly. In a bowl, beat together cream cheese and powdered sugar until smooth. Fold in the remaining chilled key lime pie filling to create the frosting.
- Serve: Spoon the key lime cream cheese frosting over the warm rolls and garnish with additional crushed graham cracker crumbs. Serve immediately and enjoy the zestful sweetness!
Notes
- Use fresh key lime juice and zest for the best authentic flavor.
- Ensure all dairy ingredients are at room temperature to help the dough rise better.
- Tangzhong technique helps create tender, fluffy rolls.
- Do not overbake to maintain softness—monitor internal temperature accurately.
- Can be stored covered at room temperature for 1-2 days, or refrigerated and gently warmed before serving.
